Difficulty: Easy - for beginners
1 large chicken breast, 250g, boneless, skin removed
1 handfuls spring onions, chopped
For the vegetables
2 tbsp groundnut oil
2 small mild red chillies, seeds removed and chopped
2 piece ginger
1 tsp sesame seeds, toasted
1 tbsp peanut butter, smooth
1 tbsp sesame oil
1 tsp brown sugar
1 dashes of rice wine
For the salad
50 g bean sprouts
3 spring onions, shredded
50 g carrots, finely grated
1. Place the chicken in a small saucepan, pour over enough water to cover and add a handful of chopped spring onions. Cover and poach the chicken for about six minutes over a low heat. Remove the chicken from the pan, and when cool, finely shredded.
2. Heat the groundnut oil in a wok over a high heat and add the chopped chillies, ginger, toasted sesame seeds, peanut butter, sesame oil, brown sugar and rice wine to the pan. Turn down the heat and bring the sauce to a simmer. Cook down for about 1-2 minutes before removing the wok from the heat and leaving the sauce to cool.
3. In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the spring onions and carrots and divide the salad between four plates.
4. Top with the shredded chicken breast and drizzle over the peanut sauce before serving at room temperature.